ROARING FORK SCOTTSDALE HOW TO

It was creamy and had enough heat that you remembered the green chile was involved but didn’t get overpowered by it. In the sides, the Green Chile Mac’n’Cheese was a huge hit. Another standout was the Sugar-Cured Duck Breast. They also have an 8-ounce filet mignon and a 16-ounce New York strip available. The fat was lower than expected (ribeyes have a higher fat content which is why they’re so tender) but still had all the flavor and smoke you could ever want. The previously mentioned ribeye in the wood-fired steaks portion of the menu will stand up to any premiere steakhouse ribeye. In the “Specialties of the House”, there are options from just about every animal that is currently under the sun. The lamb is tender and rich on its own but dipped in the fondue, the dish is taken to a whole new level. Another great option is the Lamb Chop Fondue. There is just a touch of heat in the dish unless you add some of the green chile that sits atop the dish and there is plenty of pork to go around. The hot buttered flour tortillas are fresh and soft. The Kettle of Green Chile Pork is an excellent starter for a table to share. Skipping the appetizer course would be a grave error at Roaring Fork. They are also intimate and cozy enough where it was said at our table, “THIS is the spot for my next birthday meal.” Add in one of Scottsdale’s best Happy Hours and Roaring Fork can be considered a go-to for almost any reason. Roaring Fork is perfect for a business dinner – the 22-ounce bone-in ribeye and a glass of their 2013 BR Cohn “Gold Label” Cabernet Sauvignon would look wonderful on your expense report. The cuisine prepared over a pecan flame represents a perfect cross-section of the regions they serve. The Roaring Fork has three locations, two in Austin, Texas and the original, which opened over a decade ago here in Scottsdale. Good condition.The Roaring Fork, just north of Old Town Scottsdale, encompasses Southwestern and Old West recipes in an environment versatile enough for any occasion. Let Chef McGrath help you explore the tantalizing cuisine of the American West.Ĭondition: Back of jacket has thin deep scratch.

ROARING FORK SCOTTSDALE HOW TO

Chef McGrath explains each recipe clearly and even provides a section detailing how to perform essential basics, such as smoke roasting, smoking, and grilling meat preparing stocks cooking dried beans and cooking with chile peppers. You'll be amazed at the simplicity of the recipes and the ease of preparation. Need a good recipe for sour mix or Bloody Mary mix? Look no further.ĭon't worry about unfamiliar cooking terms and procedures. Now you can make perfect margaritas, martinis, dessert cocktails, and even jalapeno cocktails. Here you'll find a wealth of tasty recipes, as well as hints about cast-iron cooking, to make dining in the wild a delight.Īs a special bonus, Roaring Fork bartender and cellar master Dan Rutland teams up with Chef McGrath to impart his secrets to the art of the cocktail. Chocolate Bread Pudding with Candied Pecans and Whiskey SauceĬhef McGrath also includes a chapter about cooking outdoors with cast iron.Pan-Roasted Beef Filet in Coffee and Molasses Shellac with Chipotle-Bacon-Cheese Grits.Crisp Rainbow ^rout on 'Cowboy Couscous with Carrot Juice-Lemon Dressing.Spinach Enchilada with Red Bell Pepper Sauce.Indian Flat Bread and Jalapefio Spoonbread.

You'll find recipes for such luscious treasures as: He even shares some of his personal favorites. With this novel cookbook, Chef Robert McGrath shares with you the same western spirit that characterizes his Roaring Fork restaurant.īrowse through this cookbook and you'll agree - Chef McGrath doesn't hold back. Description: The rugged American West radiates an unmistakable pioneering spirit.

Roaring fork scottsdale